Roast fillet of hake with fennel puree and thyme and lemon

4 servings

Ingredients

Quantity Ingredient
3 Bulbs fennel
2 Cloves garlic
2 tablespoons Olive oil; (30ml)
4 200 g; (7oz) fillets of
; hake
1 Lemon; Juice of
4 tablespoons Olive oil; (50ml)
1 Segmented lemon
1 teaspoon Fresh thyme leaves

Directions

FOR THE FENNEL

FOR THE DRESSING

Preheat the oven to 200øC/400øF/gas mark 6.

Slice the fennel and garlic and place in a saucepan along with the 30ml of oil, the lemon juice and a seasoning of salt and pepper. Cover the pan with a close fitting lid and cook on a gentle heat for 1 hour. Then transfer this mixture to a blender and puree, keep warm.

Brush the fish with some oil and roast in the oven for 10 minutes or until cooked.

Place some of the puree on each plate and put a portion of fish on top, finally combine the segments with the oil and thyme and spoon some of this on top of each fillet.

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Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.

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